These oven-baked pork shoulder country style ribs are rubbed with a savory blend, cooked covered until tender, then glazed and browned for sticky edges. The low, steady heat gives this well-marbled cut time to soften, while a quick finish under the broiler adds barbecue flavor without requiring a grill.
Ingredients
- 3 pounds boneless pork shoulder country style ribs, about 1½ to 2 inches thick
- 1 tablespoon neutral oil, such as canola or avocado oil
- 1½ teaspoons kosher salt (use about 1 teaspoon if using fine table salt)
- 1 teaspoon freshly ground black pepper
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon ground mustard
- ½ cup low-sodium chicken broth or water
- ¾ cup barbecue sauce, divided
- 1 tablespoon apple cider vinegar (optional, for a tangier glaze)
Instructions
- Heat the oven and prepare the pan. Arrange a rack in the middle of the oven and heat it to 300°F (150°C). Set the ribs in a single layer in a snug baking dish or roasting pan. Trim away any large, hard pieces of surface fat, but leave the marbling and smaller fat cap in place.
- Season the pork. Pat the ribs dry with paper towels. In a small bowl, combine the salt, pepper, smoked paprika, garlic powder, onion powder, and ground mustard. Rub the pork all over with the oil, then coat each piece evenly with the seasoning mixture. If you have time, refrigerate the seasoned ribs uncovered for up to 12 hours; otherwise, cook them right away.
- Add liquid and cover. Pour the broth into the bottom of the dish around—not over—the meat. Cover the dish tightly with a lid or a double layer of heavy-duty foil. A good seal traps steam and helps the shoulder become tender before its surface dries out.
- Bake until tender. Bake for about 2½ to 3½ hours. Start checking at 2½ hours, since the thickness and shape of the ribs affect the timing. They are ready for glazing when a fork or thin skewer slides into the thickest part with little resistance and the meat is tender but still holds together. If it feels firm, reseal the pan and continue cooking in 20-minute increments.
- Glaze the ribs. Carefully remove the pan from the oven, keeping your face and hands clear of the hot steam. Transfer the ribs to a foil-lined sheet pan. Pour the cooking liquid into a heatproof bowl and skim off excess fat, or discard it. Stir the vinegar, if using, into the barbecue sauce. Brush about half the sauce over the ribs.
- Brown and finish. Increase the oven to 425°F (220°C), or set the broiler to high. Roast the ribs uncovered for 8 to 12 minutes, turning once and brushing with the remaining sauce, until the glaze is glossy and lightly caramelized. Watch closely under the broiler, as sweet sauce can burn quickly. For food safety, check the thickest piece with an instant-read thermometer: pork must reach at least 145°F (63°C), followed by a 3-minute rest. For the soft, pull-apart texture typical of braised shoulder, these ribs will usually be well above that temperature by the time they are tender.
- Rest and serve. Let the ribs rest for 5 to 10 minutes before serving. Spoon over any sauce from the pan that has not touched raw pork, or serve extra barbecue sauce on the side.
Tips
- Check the cut. Country style ribs are usually strips cut from the shoulder and may be boneless or contain a small bone. This method is for shoulder ribs; lean loin ribs can dry out before they become tender. If yours are unusually thin, begin checking early.
- Keep the cover tight. A loose foil cover lets moisture escape and can slow tenderizing. Crimp the foil around the pan, and add a splash of broth if the bottom looks dry when you check the ribs.
- Adjust the salt for your sauce. Barbecue sauces vary in sweetness and saltiness. If yours is particularly salty, start with 1 teaspoon kosher salt on the pork and taste the sauce before adding anything to it.
- Use a thermometer and tenderness test together. 145°F is the minimum safe temperature for whole cuts of pork, but it does not guarantee shoulder will feel tender. For this cut, the fork test is the better guide to a comfortable, tender bite; avoid cooking by time alone.
Serving Suggestions
Serve the ribs with creamy coleslaw, cornbread, or soft rolls to balance the rich pork and mop up the glaze. Roasted potatoes, baked beans, buttered corn, or a crisp green salad also make good sides. For a less sweet plate, add dill pickles or a vinegar-based slaw. If serving a group, keep extra sauce warm separately rather than repeatedly brushing sauce that has contacted raw meat onto cooked ribs.
Variations
For a sweeter, smoky barbecue finish, use your favorite thick sauce and add a pinch of cayenne to the rub. For a tangier version, stir the cider vinegar into the sauce and serve with extra vinegar-based slaw. You can replace the smoked paprika with regular paprika, though the ribs will have less smoky flavor. To make the recipe without bottled barbecue sauce, brush on a mixture of ½ cup ketchup, 1 tablespoon brown sugar, 1 tablespoon cider vinegar, and ½ teaspoon smoked paprika; simmer it briefly first if you prefer a thicker glaze.
Storage and Reheating
Refrigerate leftover ribs in a covered, shallow container within 2 hours of cooking (within 1 hour if the room or outdoor temperature is above 90°F). Keep them refrigerated at 40°F (4°C) or colder and use within 3 to 4 days. For longer storage, freeze them with a little sauce in an airtight freezer-safe container for up to 2 to 3 months for best quality. Thaw overnight in the refrigerator.
To reheat, put the ribs in a covered oven-safe dish with a spoonful or two of water, broth, or sauce. Warm at 325°F (165°C) until steaming hot throughout; reheat leftovers to 165°F (74°C), checking the thickest piece with a thermometer. Smaller portions can be microwaved covered in short intervals, turning or rearranging them as needed. Avoid prolonged high heat, which can make the pork dry.
Frequently Asked Questions
Are country style ribs actually ribs?
They are not usually ribs in the same sense as spare ribs. Pork shoulder country style ribs are strips cut from the shoulder area, often boneless, with a rich, well-marbled texture. Some packages include a small bone, so check each piece as you eat.
How long do pork shoulder country style ribs take in the oven?
At 300°F, allow about 2½ to 3½ hours covered, then another 8 to 12 minutes uncovered for the glaze. Piece size, thickness, the pan, and the accuracy of your oven all affect the timing, so use tenderness—not the clock alone—as your cue.
Can I make these ribs ahead?
Yes. Bake them covered until tender, cool and refrigerate within 2 hours, then reheat covered to 165°F and brush with sauce. Finish in a hot oven or under the broiler just before serving to restore a lightly caramelized exterior.
Can I cook them in a slow cooker?
Yes. Put the seasoned ribs and broth in the slow cooker, cover, and cook on low for about 6 to 8 hours or high for about 3 to 4 hours, checking for fork tenderness. Slow cookers vary, so use the texture test. Transfer the ribs to a sheet pan, glaze, and broil briefly to brown; do not put a ceramic slow-cooker insert under the broiler.
Why are my ribs still tough?
They likely need more time. Shoulder contains connective tissue that softens gradually, and a rib can be safely cooked yet still feel firm. Cover it again and bake in 20-minute increments until a fork slips in easily. Also make sure the pan is sealed well enough to retain moisture.
Can I use bone-in country style ribs?
Yes. Bone-in shoulder-style pieces work with the same seasoning and method, though their shape and thickness may change the cooking time. Arrange them in one layer and check the thickest pieces for tenderness and temperature without letting the thermometer touch bone.